A good salad recipe is like the little black dress of the culinary world: an essential. I like to serve salad with pretty much everything, whether that’s roast chicken, a big bowl of pasta or alongside a nice veggie tart. You don’t need a recipe in any strict sense of the word, but these are my trusty go-tos:
Start with crisp leaves: green if you like (a mix of baby spinach, rocket, baby gem, and so forth); otherwise in the Autumn and winter months, I’m a big fan of bitter, scarlet-hued chicory and radicchio leaves. Toss them together in a big salad bowl.
Then add your extras: slivers of finely sliced sweet fennel; a handful of walnuts or some toasted almond flakes; a little salty feta or crumble in some blue cheese. I love a smattering of pomegranate seeds and sometimes even a few slices of juicy apple. Really whatever you fancy.
Lastly dress the salad: a squeeze of lemon juice; a generous dash of olive oil and a pinch of salt. Toss everything together until all the leaves are nicely dressed and dripping in flavour, then serve immediately. Don’t forget that once dressed the salad won’t wait around - take it to the table and eat it straight away.